I agree foodpump it is an "all-or-nothing" investment. If you're not going to invest in the proper copper then don't waste the money.:D BTW now that you mention it I do remember the higher heat had made some issues with the pans we had in school. Just been so long I forgot.:blush::o:look:
Carl, I've seen two types at Williams-Sonoma. The Mauviel is really the better of the two.;) I liked the Rufoni for the size of the stock pot but have never purchased it since it has that hammered finish. It doesn't match the style I have.
Here is a link to a site where you can get the higher quality professional 2mm thick stuff. It is stainless lined however. Copper Cookware
Decent prices there too. Don't forget the lids though. I regret that I don't have them. Maybe, someday, I'll get them.